APPLE PIE CHEESECAKE IN A GINGER CRUST

 

  • Cooking Time:
  • Servings: 8 to 10
  • Preparation Time:

Ingredients

  • Crust:
  • 10 ounces dry gingersnap cookies
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • Filling:
  • 3 tablespoons butter
  • 4 Granny Smith apples, peeled, cored and roughly chopped
  • 3 Golden Delicious apples, peeled, cored and roughly chopped
  • 1/2 cup raisins
  • 16 ounces cream cheese, at room temperature
  • 4 eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 1/4 cup granulated sugar
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg, freshly grated

Directions

  • For the crust:
  • Pulse cookies, sugar and melted butter in a food
  • processor to a uniform, mealy consistency.
  • Press into a lightly greased 9-inch springform pan. Chill while making the filling.
  • Filling:
  • Preheat oven to 325 degrees F.
  • Preheat a large skillet over medium heat.
  • When hot, add the butter, apples and raisins.
  • Stir frequently for 10 minutes.
  • In a food processor, puree the cream cheese, eggs, milk, sugar and spices.
  • Transfer the mixture to a bowl and add the cooked apples. Stir to combine.
  • Pour the filling into the crust and bake until the center of the cheesecake registers 150 degrees on an instant-read thermometer, about 40 to 45 minutes.
  • Cool on a rack for 1 hour before releasing the pan's spring and removing the collar.
  • Cool another hour, then transfer to a serving plate.
  • Serve at room temperature or chilled.
  • Makes 8 to 10 servings.

Notes

Categories: Cheesecake  Dessert  Oven  Refrigerator 

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